Grain-Free Soft Baked Pretzels (nut-free)
Grain-Free Soft Baked Pretzels
We just love comfort in the form of nostalgic foods and this one is a blast from the past! The smell of a grain-free soft pretzel brings us back to weekend trips to the mall, baseball games, and carnivals.
Enjoy them on their own or dipped into creamy, melty cheese!
And don't worry: shaping the pretzel is no big deal since we’re using Otto’s Naturals - Cassava Flour. There's no need for even xanthan gum to get them to stay together!
Now let’s start baking!
- 1 ½ cups Otto's Naturals - Cassava Flour (229 grams)
- ¼ cup olive oil
- 3 eggs, room temperature
- ¼ cup warm water of (100-110°F)
- 1 tablespoon maple syrup
- 1 packet active dry yeast (2 ¼ teaspoons)
- 1 teaspoon salt
- 1 egg, scrambled (egg wash)
- Flaky sea salt
Alternative wash options: water, dairy-free milk, olive oil
- In a small bowl, dissolve the maple syrup into the warm water. Sprinkle the yeast over the water and gently stir it in. Set it aside for 5-20 minutes until the yeast becomes frothy and starts to increase in size.
- Meanwhile, combine the cassava flour and salt in a large mixing bowl. Add the olive oil, eggs, and yeast mixture. Stir until everything is combined and the dough is smooth.
- Let the dough rest in a warm location for 10-20 minutes. You should be able to handle the dough after it has rested, but if it starts to stick to your hands just sprinkle a little more cassava flour over the dough and knead it in with your hands until the dough can be handled without sticking. If the dough seems too dry, add some warm water 1 teaspoon at a time until the dough is soft and moist but not sticky.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. If necessary, lightly flour your work surface with cassava flour.
- Divide the dough into 6 equal portions. Roll each portion of dough into a log that is about 11-12 inches long. Apply some pressure as you roll out the dough to get an even log. Fold the log into a pretzel shape by creating a U with the log and crossing each end over each other, pressing the ends down into the dough that makes the bottom of the U.
- Transfer the pretzel to the baking sheet and repeat with the remaining dough.
- Bring a medium size pot of water to a boil. Gently place one pretzel into the boiling water. Wait for the pretzel to float completely at the top and then carefully scoop it out and place it back on the parchment paper. Repeat with the remaining pretzels.
- Scramble the egg wash egg with 1 teaspoon of water. Thoroughly brush the egg wash over a pretzel and immediately sprinkle on some flaky sea salt. Repeat with the remaining pretzels.
- Bake the pretzels for 25-28 minutes until they are golden brown and serve warm!
- Room Temperature: Pretzels will stay fresh for 12 hours if left at room temperature uncovered. If left uncovered for longer, they will start to dry out and get crumbly.
- Airtight Container: If stored in an airtight container either at room temperature or in the fridge, the pretzels will stay fresh for 2-3 days, however, the salt will dissolve.
- Freeze: The pretzels can be frozen immediately after they are cool in order to preserve the salt while storing them for an extended period of time.
- Reheating: These pretzels are great when toasted for a few minutes in a toaster oven! You can reheat either frozen pretzels or fresh pretzels.
So, have you made this recipe yet? Be sure to share your best photo experience in the comment box below (or on any of our recipes!) for a chance to win one of our monthly giveaways!
Why flaky-sea salt?
Flaky and course sea salts are often used as finishing salts. Because of their larger size and crunchy texture, they leave you with a more pronounced pop of flavor in your finished product. They are both great for sprinkling on top of cookie dough or brownie batter before baking as well. It can really bring the flavor up a notch!